EP0233378B1 - Butterähnliches Konzentrat - Google Patents

Butterähnliches Konzentrat Download PDF

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Publication number
EP0233378B1
EP0233378B1 EP86200280A EP86200280A EP0233378B1 EP 0233378 B1 EP0233378 B1 EP 0233378B1 EP 86200280 A EP86200280 A EP 86200280A EP 86200280 A EP86200280 A EP 86200280A EP 0233378 B1 EP0233378 B1 EP 0233378B1
Authority
EP
European Patent Office
Prior art keywords
concentrate
butter
protein
present
minutes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP86200280A
Other languages
English (en)
French (fr)
Other versions
EP0233378A1 (de
Inventor
Tamme Doornbos
Arnoldus Van Der Heijden
Johannes Willem Van Der Kamp
Johannes Franciscus Maria De Rooij
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to DE8686200280T priority Critical patent/DE3663224D1/de
Priority to AT86200280T priority patent/ATE42890T1/de
Priority to EP86200280A priority patent/EP0233378B1/de
Priority to BE0/216477A priority patent/BE904518A/fr
Priority to FR8604704A priority patent/FR2594643B1/fr
Priority to AU55624/86A priority patent/AU576955B2/en
Priority to ZA862524A priority patent/ZA862524B/xx
Priority to CA000507062A priority patent/CA1300426C/en
Priority to JP61123208A priority patent/JPH0789868B2/ja
Publication of EP0233378A1 publication Critical patent/EP0233378A1/de
Application granted granted Critical
Publication of EP0233378B1 publication Critical patent/EP0233378B1/de
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation

Definitions

  • the invention relates to butter-like concentrates and to bakery products containing such concentrates.
  • bakery products are here to be understood ingredients for baking like margarines and shortenings, as well as baked products like pastries, biscuits, croissants, gateaux etc. Also other confectioners' products like e.g. candy, caramels etc. are included.
  • compositions usually having a meat-like flavour are well known in the art. Usually these are prepared by heating a mixture comprising a sugar, an amino acid, cystein and/or nucleotides.
  • European Patent Application EP-A 85 201 339 which is not a prior publication (publication date 05.03.86), describes a butter-like concentrate which is a mildly heated mixture of 25-85% w/w of fat containing butterfat, 5-37 w/w protein, 5-37% w/w carbohydrate and 0-20% of conventional adjuvants.
  • Conventional adjuvants are e.g. water, emulsifiers, electrolytes, flavours, etc.
  • an excellent sweet, butter-like concentrate can be obtained by mildly heating a mixture of fat (preferably containing butterfat), protein (preferably whey protein), a carbohydrate (preferably a reducing sugar) and water in certain other weight ratios also under mild conditions.
  • fat preferably containing butterfat
  • protein preferably whey protein
  • carbohydrate preferably a reducing sugar
  • the present butter-like concentrate comprises a mixture, heated in a temperature between 70 and 140 ° C between 10 minutes and several hours, said mixture containing 25-98% w/w of fat or oil containing at 25% of butterfat, 2-74% w/w protein and carbohydrate taken together, and 0-20% of conventional adjuvants. It is desirable that the amount of fat is at least 25%, rather at least 50% w/w and the amount of water initially between 1 and 20%, preferably between 3 and 15%.
  • Conventional adjuvants are e.g. water, emulsifiers, electrolytes, flavours, etc.
  • the weight ratio of protein to carbohydrate is preferably between 3:1 and 1:3, more preferably between 2:1 and 1:2.
  • the presence of an emulsifier such as lecithin in an amount between 0.5 and 2% is desirable.
  • the pH of the mixture before heating is normally between 5.0 and 8.0. Heating is carried out under mild conditions (typically half an hour at 100 ° C), but temperatures between 70 and 140 ° C can be used for periods of 10 minutes to several hours (the shorter periods for higher temperatures). Water should preferably remain present when preparing this reaction concentrate and the conditions of temperature and reaction time are chosen in such a way that a substantial amount of precursors of compounds typical for baked butter are obtained, so that these precursors can be converted into actual baked butter-like flavour compounds upon further heating under e.g. baking conditions.
  • the concentration of intermediate compounds such as glycosylamines and Amadori rearranged products etc. is preferably relatively high, the amount of flavour compounds like maltols, furanones and furfurals is still relatively low. Upon further heating, these amounts increase.
  • the amount of 5-hydroxymethyl-furfural increases upon subsequent heating of the butter-like concentrate to 135°C for 10 minutes in a closed system in such a way that, after the subsequent heating, at least a six-fold quantity is present. Also the amounts of maltols increase.
  • At least a ten-fold quantity of 5-hydroxymethyl-furfural is formed.
  • 5-Hydroxymethyl-furfural is especially formed when hexoses are used as the starting material, whereas furfural is predominantly formed when pentoses are used.
  • the amounts of maltols increase less rapidly than 5-hydroxymethyl-furfural, but, after subsequent heating at 135 ° C for 10 minutes, at least a two-fold quantity (often at least a three-fold quantity) has been observed.
  • the butter-like concentrate so obtained is a yellowish to brownish fatty paste at room temperature which is stable upon storage.
  • Another major advantage of this butter-like concentrate is that it is made from ingredients normally used in bakery products using processes which fall under the scope of the proposed EEC definition for natural flavouring materials.
  • the butter-like concentrate according to the present invention is therefore used with advantage in bakery products such as bakery margarines, bakery fats, shortenings, improved flour, cake mixes, baking aids and premixes, doughs (e.g. deep frozen) etc. and imparts upon actual baking an excellent sweet, butter-like impression.
  • One embodiment of the present invention is therefore the butter-like concentrate and its preparation, whereas other embodiments of the invention are bakery products such as bakery ingredients, as well as actually baked products, other confectioners' products and their preparation.
  • the amount of butter-like concentrate used in bakery products it is of course the amount of butter-like concentrate in the baked product or confectionery product which counts and this amount is from 50 to 20,000 ppm (1:10 6 ), preferably between 500 and 10,000 ppm (excluding water).
  • the concentration is correspondingly higher, usually between 0.5 and 100 parts per thousand, preferably between 1 and 50 parts per thousand.
  • the starting materials of the butter-like concentrate are oils and preferably low-melting fats containing preferably at least 25%, rather at least 50%, butterfat. Also hydrogenated oils like soyabean oil, palmoil, palmkernel oil, coconut oil etc. are suitable especially in addition to butterfat.
  • milk protein is preferred, in particular whey protein, skimmed milk powder etc. Casein alone is less suitable.
  • the protein is preferably spray-dried, demineralized and not denatured.
  • the carbohydrate employed can be a monosaccharide or a disaccharide. E.g. glucose, lactose, maltose and galactose are suitable. Monosaccharides are preferred, hexoses and pentoses in particular. These ingredients sometimes contain enough water to prepare the concentrate, so that adding water is not always necessary.
  • emulsifier emulsifier
  • lecithin or mono/diglycerides emulsifiers
  • electrolyte e.g. phosphate
  • This paste can be easily worked into the fatty phase of a margarine, shortening etc. in the amounts specified above.
  • Known flavouring ingredients like diacetyl, lower lactones etc. may also be added.
  • the temperature was then increased to 108-110 ° C in 20 minutes and the mixture kept at this temperature for 15 minutes. Volatiles were refluxed. The mixture was then cooled to 60°C and filtered to remove the solids. The concentrate so obtained had a sweet, butter-like flavour.
  • the temperature was then increased to 108-110 ° C in 18 minutes and the mixture kept at this temperature for 20 minutes. Volatiles were refluxed.
  • the mixture was then cooled to 60 ° C and taken to a colloid mill and subsequently milled in a knife mill at 65-70 ° C.
  • the brownish paste-like product developed a pronounced baked butter-like flavour upon further heating to 135 ° C.
  • a bakery margarine for croissants (or so-called Danish pastry margarine) was prepared over a scraped-surface heat exchanger (Votator) from an aqueous phase (17% w/w) consisting of:
  • Croissants were prepared from a dough of the following composition:
  • the dough was kneaded. After this had been done, it was put into a tin and covered to prevent crusting. For fermenting, the dough was kept at room temperature for one hour. Then the dough was broken and put into a refrigerator and kept there overnight. The dough was then cut into pieces. For turning the dough, a piece was spread out in a rectangle and half of it was covered with the margarine (in total 500 g of the pastry margarine of Example 3) which previously had been tempered.
  • the margarine in total 500 g of the pastry margarine of Example 3
  • the spread dough was folded in two, covering the margarine and joining the edges. It was then given a turn, folded in four (that means a simple turn and a double turn). The dough was rolled to a thickness of about 3 mm.
  • the dough was cut into strips of 20 cm width and divided into triangles of 40 to 50 g of dough.
  • the croissants were cut in very lengthened triangles having a height of 18 to 20 cm and a base of 9 to 10 cm. They were then rolled up several times around themselves.
  • the croissants were allowed to rise under the shelter of the draught or in a prover between 30 and 35 ° C. Baking was carried out briskly (at about 250°C) without any damp for about twelve minutes. The croissants were washed twice with eggs, once before the last fermentation.
  • the butter-like concentrates obtained according to Examples 1 and 2 had a sweet flavour slightly reminiscent of butter, but upon further heating at higher temperatures, i.e. baking temperatures, a pronounced sweet, baked butter-like flavour developed.
  • the yellowish/brownish pastes consequently contained an appreciable amount of precursors of the sweet, butter-like flavour, as is evidenced by the fact that upon further heating to 135 ° C for 10 minutes in a closed system, further amounts of especially 5-hydroxymethyl-furfural were formed. Also further amounts of maltols were formed.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (8)

1. Butterähnliches Konzentrat, das eine Mischung umfaßt, die zwischen 10 min und einigen Stunden auf eine Temperatur zwischen 70 und 140°C erhitzt wurde, wobei die Mischung 25 bis 98% (Gew./Gew.) eines mindestens 25% Butterfett enthaltenden Öles oder Fettes, 2 bis 10%, vorzugsweise 4 bis 9% (Gew./Gew.) Protein und Kohlenhydrat, zusammen genommen, und 0 bis 20% (Gew./Gew.) übliche Hilfsmittel enthält.
2. Konzentrat nach Anspruch 1, dadurch gekennzeichnet, daß das Gewichtsverhältnis von Protein zu Kohlenhydrat zwischen 3:1 und 1:3, vorzugsweise zwischen 2:1 und 1:2, liegt.
3. Konzentrat nach einem der Ansprüche 1 oder 2, dadurch gekennzeichnet, daß das Protein Milchprotein umfaßt.
4. Konzentrat nach irgendeinem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß das Kohlenhydrat ein Monosaccharid umfaßt.
5. Konzentrat nach irgendeinem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß die (Nicht-Fett-) Feststoffe entfernt worden sind.
6. Konzentrat nach irgendeinem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß 5-Hydroxymethyl-furfural anwesend ist und Vorläufer desselben anwesend sind, so daß nach anschließendem Erhitzen des Konzentrates auf 135°C für 10 min in einem geschlossenen System mindestens die 6fache Menge an 5-Hydroxymethyl-furfural anwesend ist.
7. Konzentrat nach irgendeinem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß Maltol anwesend ist und Vorläufer desselben anwesend sind, so daß nach anschließendem Erhitzen des Konzentrates auf 135°C für 10 min in einem geschlossenen System mindestens eine 2fache Menge an Maltol anwesend ist.
8. Bäckereiprodukte, dadurch gekennzeichnet, daß sie ein butterähnliches Konzentrat nach irgendeinem der vorhergehenden Ansprüche enthalten.
EP86200280A 1986-02-21 1986-02-21 Butterähnliches Konzentrat Expired EP0233378B1 (de)

Priority Applications (9)

Application Number Priority Date Filing Date Title
DE8686200280T DE3663224D1 (en) 1986-02-21 1986-02-21 Butter-like concentrate
AT86200280T ATE42890T1 (de) 1986-02-21 1986-02-21 Butteraehnliches konzentrat.
EP86200280A EP0233378B1 (de) 1986-02-21 1986-02-21 Butterähnliches Konzentrat
BE0/216477A BE904518A (fr) 1986-02-21 1986-03-28 Concentre butyreux.
FR8604704A FR2594643B1 (fr) 1986-02-21 1986-04-02 Concentre butyreux
AU55624/86A AU576955B2 (en) 1986-02-21 1986-04-03 Butter-like concentrate
ZA862524A ZA862524B (en) 1986-02-21 1986-04-04 Butter-like concentrate
CA000507062A CA1300426C (en) 1986-02-21 1986-04-18 Butter-like concentrate
JP61123208A JPH0789868B2 (ja) 1986-02-21 1986-05-28 バター様濃縮物

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP86200280A EP0233378B1 (de) 1986-02-21 1986-02-21 Butterähnliches Konzentrat

Publications (2)

Publication Number Publication Date
EP0233378A1 EP0233378A1 (de) 1987-08-26
EP0233378B1 true EP0233378B1 (de) 1989-05-10

Family

ID=8195704

Family Applications (1)

Application Number Title Priority Date Filing Date
EP86200280A Expired EP0233378B1 (de) 1986-02-21 1986-02-21 Butterähnliches Konzentrat

Country Status (9)

Country Link
EP (1) EP0233378B1 (de)
JP (1) JPH0789868B2 (de)
AT (1) ATE42890T1 (de)
AU (1) AU576955B2 (de)
BE (1) BE904518A (de)
CA (1) CA1300426C (de)
DE (1) DE3663224D1 (de)
FR (1) FR2594643B1 (de)
ZA (1) ZA862524B (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8722130B2 (en) 2007-06-01 2014-05-13 Kraft Foods Group Brands Llc Heated buttermilk and cream for manufacturing cream cheese product

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GB2193221B (en) * 1986-07-30 1990-07-11 St Ivel Ltd Low fat spread
US4961951A (en) * 1988-07-07 1990-10-09 Bunge Foods Corporation Pourable shortening containing butter and method for preparing
EP0377239B1 (de) * 1988-12-23 1993-06-09 Unilever N.V. Aromakonzentrat
ATE129610T1 (de) * 1990-09-04 1995-11-15 Unilever Nv Natürlich aromatisiertes nahrungsprodukt.
CA2454353C (en) 2001-07-20 2011-01-25 Mars, Incorporated Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
DE102004014249B4 (de) * 2004-03-24 2006-05-18 Klöpfer, Matthias Verfahren und Vorrichtung zum Herstellen von mit Füllung versehenen Backwaren
NZ556528A (en) * 2007-07-13 2010-01-29 Fonterra Co Operative Group Dairy product and process
JP2009291134A (ja) * 2008-06-05 2009-12-17 Snow Brand Milk Prod Co Ltd 油脂組成物
RU2505067C2 (ru) * 2008-06-24 2014-01-27 Нестек С.А. Вкусовая композиция майяра (варианты) и способ приготовления таких композиций
JP2014054207A (ja) * 2012-09-12 2014-03-27 Morinaga Milk Ind Co Ltd 焦がしバター風味を有するクリームの製造方法
JP6357741B2 (ja) * 2013-09-11 2018-07-18 株式会社カネカ 乳風味呈味材
JP5976968B1 (ja) * 2015-10-02 2016-08-24 株式会社Ｊ−オイルミルズ 油脂組成物およびその製造方法
WO2018037927A1 (ja) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ 食品の不快臭を抑制する組成物
KR20190043531A (ko) * 2016-08-22 2019-04-26 제이-오일 밀스, 인코포레이티드 감미 및/또는 염미의 증강제
JP6558450B2 (ja) * 2018-01-22 2019-08-14 株式会社カネカ 乳風味呈味材
CN116507211A (zh) * 2020-11-20 2023-07-28 三吉油脂株式会社 油脂组合物及饮食品

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CH555143A (de) * 1971-04-26 1974-10-31 Knorr Naehrmittel Ag Verfahren zur herstellung eines roestaromas.

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Publication number Priority date Publication date Assignee Title
CH555143A (de) * 1971-04-26 1974-10-31 Knorr Naehrmittel Ag Verfahren zur herstellung eines roestaromas.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8722130B2 (en) 2007-06-01 2014-05-13 Kraft Foods Group Brands Llc Heated buttermilk and cream for manufacturing cream cheese product

Also Published As

Publication number Publication date
BE904518A (fr) 1986-09-29
FR2594643B1 (fr) 1993-12-03
AU5562486A (en) 1987-09-03
AU576955B2 (en) 1988-09-08
ZA862524B (en) 1987-12-30
JPS62198352A (ja) 1987-09-02
CA1300426C (en) 1992-05-12
DE3663224D1 (en) 1989-06-15
EP0233378A1 (de) 1987-08-26
ATE42890T1 (de) 1989-05-15
FR2594643A1 (fr) 1987-08-28
JPH0789868B2 (ja) 1995-10-04

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